Paul Saladino· MD
I've read in some papers there is analysis of plant foods that are cooked that show significant loss of vitamin C but there's never been a study that I'm aware of that showed significant loss of vitamin C in animal foods
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
I've read in some papers there is analysis of plant foods that are cooked that show significant loss of vitamin C but there's never been a study that I'm aware of that showed significant loss of vitamin C in animal foods
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it can degrade about 70 percent it doesn't degrade as much in animals though that's for sure I've seen that as well that that it's more stable in animal foods for sure
Unfortunately cooking and exposure to oxygen can destroy 25% or more of the vitamin C in foods so it's best to eat vitamin C rich foods raw and immediately after cutting or peeling